Zeytinyağlı Barbunya Pilaki
Sample Dishes from Turkish Cuisine
Zeytinyağlı Barbunya
Pilaki (Zeytinyağlı Barbunya
Pilaki)
| Ingredients | Measure | Amount |
| Cranberry or pinto beans | 2 cup | 340 gr |
| Water | 6 cup | 1200 gr |
| Onion | 2 medium size | 120 gr |
| Garlic | 6 clove | 18 gr |
| Carrot | 2 large size | 120 gr |
| Potatoe | 1 large size | 140 gr |
| Tomatoe paste | 1 tablespoon | 10 gr |
| Parsley | 3-4 sprigs | 10 gr |
| Salt | 2 teaspoon | 12 gr |
| Olive Oil | 8 tablespoon | 80 gr |
| Sugar | 1 teaspoon | 4 gr |
| lemon | 1 medium size | 50 gr |
Preparation
Soak beans overnight
with 2 cups of water. Cook with 2 cups of water in a pressure saucepan for 25
minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large
saucepan stirring occasionally. Add tomato paste; mix well. Season with salt
and sugar. Stir in beans, pared and cubed carrots and potatoe, garlic cut in
2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer
for 20 minutes or until vegetables are tender. Remove from heat; cool. Place
in a serving plate. Garnish with parsley. Serve cold with lemon wedges.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 347 cal |
| Protein | 13,9 g |
| Fat | 14,1 g |
| Carbohydrates | 43,4 g |
| Calcium | 92 mg |
| Iron | 4,07 mg |
| Phosphorus | 283 mg |
| Zinc | 2 mg |
| Sodium | 799 mg |
| Vitamin A | 1912 iu |
| Thiamine | 0,46 mg |
| Riboflavin | 0,12 mg |
| Niacin | 1,65 mg |
| Vitamin C | 5 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
This is a Western
Anatolia way of cooking beans, using olive oil. It is served cold after soup
or any meat vegetable stew. White beans could be substituted for red beans.
Amounts of carrot, potatoes and garlic might be increased. It is always served
with lemon wedges. When served, lemon wedge is squeezed over beans.